Production of Oligosaccharides from Agrofood Wastes

The development of biorefinery processes to platform chemicals for most lignocellulosic substrates, results in side processes to intermediates such as oligosaccharides. Agrofood wastes are most amenable to produce such intermediates, in particular, cellooligo-saccharides (COS), pectooligosaccharides...

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Detalles Bibliográficos
Autores: Cano, María Emilia, García Martín, Alberto, Comendador Morales, Pablo, Wojtusik, Mateusz, Santos Mazorra, Victoria Eugenia, Kovensky, José, Ladero Galán, Miguel
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universidad Complutense de Madrid (UCM)
Repositorio:Docta Complutense
Idioma:inglés
OAI Identifier:oai:docta.ucm.es:20.500.14352/8249
Acceso en línea:https://hdl.handle.net/20.500.14352/8249
Access Level:acceso abierto
Palabra clave:biorefinery
food waste
oligosaccharides
saccharification
(bio)catalysts
prebiotics
Ingeniería química
Materiales
3303 Ingeniería y Tecnología Químicas
3312 Tecnología de Materiales
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network_name_str España
repository_id_str
spelling Production of Oligosaccharides from Agrofood WastesCano, María EmiliaGarcía Martín, AlbertoComendador Morales, PabloWojtusik, MateuszSantos Mazorra, Victoria EugeniaKovensky, JoséLadero Galán, Miguelbiorefineryfood wasteoligosaccharidessaccharification(bio)catalystsprebioticsIngeniería químicaMateriales3303 Ingeniería y Tecnología Químicas3312 Tecnología de MaterialesThe development of biorefinery processes to platform chemicals for most lignocellulosic substrates, results in side processes to intermediates such as oligosaccharides. Agrofood wastes are most amenable to produce such intermediates, in particular, cellooligo-saccharides (COS), pectooligosaccharides (POS), xylooligosaccharides (XOS) and other less abundant oligomers containing mannose, arabinose, galactose and several sugar acids. These compounds show a remarkable bioactivity as prebiotics, elicitors in plants, food complements, healthy coadyuvants in certain therapies and more. They are medium to high added-value compounds with an increasing impact in the pharmaceutical, nutraceutical, cosmetic and food industries. This review is focused on the main production processes: autohydrolysis, acid and basic catalysis and enzymatic saccharification. Autohydrolysis of food residues at 160–190 °C leads to oligomer yields in the 0.06–0.3 g/g dry solid range, while acid hydrolysis of pectin (80–120 °C) or cellulose (45–180 °C) yields up to 0.7 g/g dry polymer. Enzymatic hydrolysis at 40–50 °C of pure polysaccharides results in 0.06–0.35 g/g dry solid (DS), with values in the range 0.08–0.2 g/g DS for original food residues.MDPIUniversidad Complutense de Madrid20202020-03-0820202020-03-08journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.14352/8249reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Atribución 3.0 Españahttps://creativecommons.org/licenses/by/3.0/es/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/82492026-06-02T12:44:21Z
dc.title.none.fl_str_mv Production of Oligosaccharides from Agrofood Wastes
title Production of Oligosaccharides from Agrofood Wastes
spellingShingle Production of Oligosaccharides from Agrofood Wastes
Cano, María Emilia
biorefinery
food waste
oligosaccharides
saccharification
(bio)catalysts
prebiotics
Ingeniería química
Materiales
3303 Ingeniería y Tecnología Químicas
3312 Tecnología de Materiales
title_short Production of Oligosaccharides from Agrofood Wastes
title_full Production of Oligosaccharides from Agrofood Wastes
title_fullStr Production of Oligosaccharides from Agrofood Wastes
title_full_unstemmed Production of Oligosaccharides from Agrofood Wastes
title_sort Production of Oligosaccharides from Agrofood Wastes
dc.creator.none.fl_str_mv Cano, María Emilia
García Martín, Alberto
Comendador Morales, Pablo
Wojtusik, Mateusz
Santos Mazorra, Victoria Eugenia
Kovensky, José
Ladero Galán, Miguel
author Cano, María Emilia
author_facet Cano, María Emilia
García Martín, Alberto
Comendador Morales, Pablo
Wojtusik, Mateusz
Santos Mazorra, Victoria Eugenia
Kovensky, José
Ladero Galán, Miguel
author_role author
author2 García Martín, Alberto
Comendador Morales, Pablo
Wojtusik, Mateusz
Santos Mazorra, Victoria Eugenia
Kovensky, José
Ladero Galán, Miguel
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
dc.subject.none.fl_str_mv biorefinery
food waste
oligosaccharides
saccharification
(bio)catalysts
prebiotics
Ingeniería química
Materiales
3303 Ingeniería y Tecnología Químicas
3312 Tecnología de Materiales
topic biorefinery
food waste
oligosaccharides
saccharification
(bio)catalysts
prebiotics
Ingeniería química
Materiales
3303 Ingeniería y Tecnología Químicas
3312 Tecnología de Materiales
description The development of biorefinery processes to platform chemicals for most lignocellulosic substrates, results in side processes to intermediates such as oligosaccharides. Agrofood wastes are most amenable to produce such intermediates, in particular, cellooligo-saccharides (COS), pectooligosaccharides (POS), xylooligosaccharides (XOS) and other less abundant oligomers containing mannose, arabinose, galactose and several sugar acids. These compounds show a remarkable bioactivity as prebiotics, elicitors in plants, food complements, healthy coadyuvants in certain therapies and more. They are medium to high added-value compounds with an increasing impact in the pharmaceutical, nutraceutical, cosmetic and food industries. This review is focused on the main production processes: autohydrolysis, acid and basic catalysis and enzymatic saccharification. Autohydrolysis of food residues at 160–190 °C leads to oligomer yields in the 0.06–0.3 g/g dry solid range, while acid hydrolysis of pectin (80–120 °C) or cellulose (45–180 °C) yields up to 0.7 g/g dry polymer. Enzymatic hydrolysis at 40–50 °C of pure polysaccharides results in 0.06–0.35 g/g dry solid (DS), with values in the range 0.08–0.2 g/g DS for original food residues.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-03-08
2020
2020-03-08
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.14352/8249
url https://hdl.handle.net/20.500.14352/8249
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución 3.0 España
https://creativecommons.org/licenses/by/3.0/es/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución 3.0 España
https://creativecommons.org/licenses/by/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Docta Complutense
instname:Universidad Complutense de Madrid (UCM)
instname_str Universidad Complutense de Madrid (UCM)
reponame_str Docta Complutense
collection Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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